Nutritional Facts

Directions

In a large saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries, cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat.

Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds.

Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator.Yield: about 3 cups.

Editor's Note: This sauce may also be served as an accompaniment to poultry or pork.

Originally published as Festive Appetizer Spread in Country
October/November 1998, p49

"This was a huge hit on Thanksgiving! Everyone commented on how much they loved it. I added about 1/4 cup more of sugar though. It was enjoyed as an appetizer & we also ate it with our turkey and enjoyed it again with the leftovers! This one is definitely a keeper!!"